Flan Revisited

The first attempt at flan went so well, we knew we would make individual sized servings shortly thereafter. Goya offers individual packets of three flan for a few dollars, but it is much more satisfying to make flan at home.

The simplicity of ingredients, egg, condensed milk, evaporated milk and caramel yields a lightly sweet custard. This time we used a bit less sugar for the caramel and omitted vanilla and the individual flans turned out just as creamy and luscious.

Adapted from AllRecipes

  • 1 and 1/2 cup white sugar
  • 3 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk and evaporated milk until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 45 (for ramekins) and 60 minutes (for large flan). Let cool completely.
  5. To serve, carefully invert on serving plate with edges when completely cool.

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